Depot Restaurant - Prep/Line Cook

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Sonoma’s Best Hospitality Group is a growing team of passionate dreamers, doers, and artisans across our hospitality businesses. If you have the passion for inspiring people and delivering exceptional customer service while working in a fast-paced multi-tasking friendly environment and you have organizational, motivational, and leadership skills, then WE NEED YOU to join our team as: Prep/Line Cooks for the Depot Restaurant

Prep/Line Cook : Cook meats, fish, vegetables and other food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of all food items and preparing appropriate garnishes for all starters, entrees, and desserts.

Job Responsibilities:

• Promote, work, and act in a manner consistent with the mission of DEPOT Restaurant
• Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock using the FIFO method
• Knows and complies consistently with the restaurant’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Responsible for the quality of products served.
• Stocks and maintains sufficient levels of food products at line stations to support a smooth service period.
• Season and cook food according to recipes
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications
• Observe and test foods to determine if they have been cooked sufficiently
• Follow proper plate presentation and garnish set up for all dishes.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Carve and trim meats such as beef, veal, ham, pork, and lamb for service as needed
• Assists in food prep assignments during off-peak periods such as catering events as needed.
• Substitute for or assist other cooks during emergencies or rush periods.
• Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen.
• Attend all scheduled employee meetings and offers suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Consult with Sous Chef and Executive Chefs to plan menus
• Estimate expected food consumption each shift and gather correct food and supplies from storage.
• Plan and price menu items with Sous Chef and Executive Chefs